Halved and cored pears can be briefly grilled and stuffed with any number of fillings, such as sweetened mascarpone. Pears and blue cheese have a particular affinity for each other, so we drizzle these grilled Boscs with Frangelico-scented warm Stilton. Serve this as a first course or dessert. It’s excellent with port.

TIMING
Prep: 5 minutes
Grill: 10 minutes.

BBQ TOOLS AND EQUIPMENT
- Long-handled tongs.

TIPS
- Core the pears with the small side of a melon baller.

THE GRILL
Gas: Direct heat, medium-low (300°F)
Clean, oiled grate
Charcoal:
Direct heat, medium ash
12-by-12-inch medium charcoal bed (about 3 dozen coals)
Clean, oiled grate on middle setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
1 tablespoon butter
1 tablespoon Frangelico or amaretto
1½ teaspoons sugar
8 ounces Stilton or other crumbly blue cheese
Oil for coating grill grate
4 just-ripe Bosc pears, halved lengthwise and cored
1 tablespoon vegetable oil.

DIRECTIONS
1. Heat the grill as directed.
2. Heat the butter, Frangelico, and sugar in a microwave or small saucepan over medium heat until melted (15 to 30 seconds in the microwave). Remove from the heat and stir in the Stilton until just beginning to melt. Heat briefly if necessary to break up the Stilton.
3. Brush the grill grate and coat it with oil. Coat the pears all over with the 1 tablespoon oil, then put them cut-side down on the grill. Cover and cook until tender and nicely grill-marked, about 5 minutes per side.
4. Remove the pears to plates, cut-sides up. Drizzle with the Stilton mixture and serve.

   

This entry was posted on Tuesday, May 7th, 2013 at 4:09 pm and is filed under Mastering Fruit, Dessert, Dough BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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